INGREDIENTS
2
chicken breasts
1 cup
buttermilk*
2 cups
all-purpose flour
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
paprika
1/2 tsp
salt (to taste)
1/2
ground black pepper (to taste)
2 qt
vegetable oil (for frying)
2 tbsp
truffle honey
1
bunch thin asparagus spears (trimmed)
3 tbsp
olive oil
1 tsp
sea salt
1/2 tsp
ground black pepper
1/2 tsp
garlic powder
1 tbsp
lemon juice